Roasted vegetable minestrone
Roasted veggies and prosciutto add wonderful flavours to this earthy, rich Italian soup.
170 cal Serves 12
Prep time 0h 15m
Cook time 1h 55m
Total time 2h 10m
Step 1Preheat oven to 400° F (200°C).
Step 2In a large bowl, combine sweet potatoes, zucchini, yellow squash, eggplant, tomatoes, red onion, and garlic. Add canola oil and pepper to taste and toss. Line baking sheet with foil. Place vegetables on the foil lined baking sheet. Roast for 45 minutes to 1 hour, stirring vegetables after 30 minutes. Remove from oven and set aside.
Step 3In a large non-stick pot, coated with canola oil cooking spray, cook prosciutto, oregano, basil and red pepper flakes over medium heat for 1 minute, stirring constantly.
Step 4Add bay leaves, tomatoes, chicken broth and white beans. Bring mixture to a boil and add pasta. Lower heat and simmer for 15 minutes or until the pasta is tender. Remove bay leaves. Stir in roasted vegetables. Garnish with grated Parmesan cheese and serve immediately.
Per serving (1 of 12)
- 10 g
- 320 mg
- 400 mg
- Total fat
- 4 g
- Saturated fat
- 1.5 g
- 10 mg
- 23 g
- 6 g
- 5 g
- Added sugars
- 0 g
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